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No Croutons Required - Hot Peppers

The challenge for July was to come up with a vegetarian soup or salad featuring hot peppers to celebrate the summer growing season and to tempt my palate with some new recipes to try as the peppers I have growing in the garden are plentiful. Thanks to everyone who submitted a recipe this month. Though the choice is never easy, Please vote for your favorite recipe in the comment section or via email. Please note that neither my entry nor Jacqueline's submission is eligible for voting.

Our first entry is from Michelle who posts at Food, Football and a Baby. She enters this Cucumber Kharam (Cucumber Salad in a Spiced Coconut Sauce) that is made up of cubed cucumber and a sauce with red Kashmiri chilly, mustard seeds, onion, garlic, lemon juice (or tamarind paste) and coconut milk. This delightful and easy Mangalorean side dish would be a perfect summer evening meal served with some Indian pickles and basmati rice. (Edmonton, Alberta, Canada)

Next up is Corina of Searching for Spice with this tempting Curried Sweet Potato and Chili Salad. What's not to like about this combination of roasted sweet potato, coated with curry powder, onions, bell pepper, red chilies along with tomatoes, cucumber and peas. To finish off this salad, simply squeeze some fresh lemon juice over the veggies and garnish with coriander. Corina tells us this fed two people - herself for dinner and again for her lunch the next day. (London, UK)

Janet of The Taste Space cooks up a hearty Roasted Carrot and Lentil Soup with Harissa and Mint that she says is not too spicy to suit her tastes. Here we have a comforting combination of roasted carrots and onions, green lentils, vegetable broth, mint and lemon juice. The harissa is made up of broiled bell pepper, coriander seeds, cumin seeds, cinnamon, garlic, olive oil and Aleppo chili flakes. For those of us who like it really hot, add some fresh chilies. Lovely either way. (Toronto, Ontario, Canada)

Heather of Gluten-Free Cat celebrates her 17th anniversary with her husband with this creative sweet and spicy Watermelon Jalapeno Love Salad. Cute heart shaped pieces of watermelon are marinated in a mixture of agave nectar, olive oil, red wine vinegar, fresh lemon juice and chili powder. The watermelon is then placed over baby arugula, along with some avocados and jalapeno slices and then drizzled with some of the marinade. Such a charming and refreshing salad. (Nashville, TN, USA)

Inspired by an entree enjoyed at a Middle Eastern restaurant, Harini of Sugar 'n' Spice came up with this lovely recipe for Stuffed Bell Peppers and Rice. Roasted peppers are filled with a rice mixture that is bursting with the flavour of onion, garlic, ginger, tomato, green chili, cinnamon, black pepper, cloves, bay leaves, turmeric, coriander powder and mango powder. Topped with grated cheese, this is a treat indeed. (USA)

Shaheen of Allotment 2 Kitchen enters with this interesting Daal with Chilli and Coriander Dumplings. A South Asian fusion dish, dumplings composed of potatoes, red chili flakes, fresh coriander, some flour and an egg are added to a simmering dal dish that sounds delightful with the combination of lentils, chili powder, chili flakes, turmeric, garlic and ginger. I do so adore dumplings! (West of Scotland, UK)

My submission this month is a mouthwatering and spicy Roasted Corn and Jalapeño Cheese Soup that I was inspired to make with fresh Jalapeños from my garden, along with some of the herbs I am growing. This flavourful soup is made up of fresh roasted corn, onion, a good quantity of Jalapeños, cumin, tomato, fresh cilantro, fresh oregano, fresh lime juice, grated cheddar cheese and fresh basil. Garnish with more Jalapeños and some chili powder. (London, Ontario, Canada)

Johanna of Green Gourmet Giraffe presents this most delicious Spicy Pumpkin and Lentil Soup that she served on a weekend along with some other most tempting dishes. Browned onion is joined with garlic, red chilies, ginger, cumin seeds, mustard seeds, fennel seeds, a wee bit of cinnamon, potato, pumpkin puree, lentils, maple syrup, chickpeas, carrots and coconut milk or yogurt. Packed full of goodness, I could not resist this soup even if it is blazing hot here in Ontario. (Melbourne, Australia)

Our next entry is from Anda of La Spelonca Vegetariana who is new to our event. This pretty Raw Spicy Coconut Avocado Soup in Bell Pepper Bowls made up of blended coconut milk, avocados, fresh lemon juice, cayenne pepper, garlic, jalapeño pepper, basil, ginger and curry powder is stuffed in fresh bell peppers and garnished with chives, mushrooms and fresh basil. The presentation and description will have your mouthwatering and it's good for you too. (Toronto, Ontario, Canada)

The inspiration for our next submission from Yogi Kitchen comes from one of my favorite cookbooks, "Plenty" by Chef Yotam Ottolenghi. This recipe for Satay Rice Salad will certainly have you coming back for seconds. Steamed carrots, celery, spinach and sweet potato are combined with brown rice along with a sauce of lemongrass, ginger and some oil and then simmered with peanuts, coconut milk, tamarind and honey. Garnish with fresh coriander for one fine meal. (London, UK)

Valerie of City Life Eats enters a Peas 'n Kale Salad with Paprika Dressing that would grace any lunchbox. Kale, black-eyed peas, red pepper, jalapeño, green pepper, scallions are dressed with cashews, fresh lemon juice, fresh lime juice, miso, paprika and freshly ground black pepper. What a healthy alternative to many of the choices we make when considering lunch options. (Washington, DC, USA)

Our next entry is from Sweatha of Tasty Curry Leaf. This quick and easy Roasted Sweet Potato Salad with Beans & Chili Dressing is sure to please your guests as well as your own tummy. Roasted sweet potato and red onion are combined with pinto beans, tomato, cilantro and dressed with green chilly, garlic, fresh lemon juice and olive oil. We are told this would be a great dip with chips or a heathy snack. If you like, add some roasted red peppers instead of the tomato. Either way, a yummy creation. (Bangalore, India)

Denny of Oh Taste n See comes up next with this easy and fulfilling Grilled Corn n Carrot Salad in Chipotle Lime Dressing. Here we have a summer dish that includes grilled corn, grated carrots, red onion and scallions, dressed with fresh lemon juice, minced chipotle chilly peppers and some seasoning. If you are planning a picnic, this is the dish to take. (Seattle, USA)

Our final entry is from lovely Susan of The Well Seasoned Cook. She enters this most interesting Green Chile Gazpacho Granita that will heat you up but help you cool down at the same time. Extracted chili juice is added to the juice of cucumber, tomatillos, bell pepper, onion, garlic and fresh parsley. Dress with olive oil, fresh lime juice and vinegar. Freeze and enjoy the icy crunch and refreshing flavor. (New York, USA)

Impressive spread indeed! Hot chillies are just summer food for me. For this reason I vote for the incredibly refreshing green gaspacho granita by Susan at the Well Seasoned Cook. I so badly wish I had some heat here in Germany..

I never feel that chilli is my favourite flavour and yet there are so many great dishes there that I want to try - will try and think about which to vote for and get back to you if I can get time before our holiday

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.